Tagliatelle with Porcini Mushrooms and Radicchio

Ingredients

• 400 g Tagliatelle (whole wheat optional)
• Salad
• 500 g porcini mushrooms
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp olive oil
• 100 ml dry white wine
• 250 ml heavy cream
• 2 tbsp crème fraîche
• pepper (ground)
• 1 small radicchio (≈250 g)
• 2 tbsp butter

Instructions

1. 1.

   Cook the tagliatelle in salted water until al dente. Clean and slice the mushrooms. Peel and finely chop the shallot and garlic. Quickly brown the mushrooms in hot oil, then remove them from the pan. Sauté the shallot and garlic briefly, deglaze with white wine, let reduce slightly, then stir in cream and crème fraîche. Return the mushrooms and simmer for 1–2 minutes. Season with salt and pepper.

2. 2.

   Wash, trim, and slice the radicchio into strips. Briefly sauté in hot butter, season, then fold in the drained tagliatelle. Plate decoratively, arrange the porcini slices on top, and drizzle with sauce before serving.